Avocado Shells


I found this recipe described as a cracker. When I made them, they weren’t very crispy, and they are rich to eat.
So I came up with this idea and I think it’s great!
I buy avocados from Aldi in a bag of 6 smaller one. When they’re prime, I’ll cut in half, sprinkle with lime juice, salt and pepper and eat it with a spoon.
But when they become overripe, this is a great way to use them. Refrigerate the shells and they’ll stay good for several days.

The original recipe had salt in it. I found these to be too salty, probably because of the parmesan. You can add salt, but I wouldn’t recommend it. I salted the eggs for the first one I made. Whew! Not so on the second.

AuthoradminDifficultyBeginner

Yields3 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 ¾ cup Avocado Meat
 ½ cup Grated Parmesan Cheese
 1 tsp Lemon Juice
 ½ tsp Italian Seasoning
 ½ tsp Garlic Powder

1

Combine all Ingredients.
Divide into 4 - 6 portions and drop onto parchment paper.
Take a 6" X 6" piece of parchment and press each one flat with your hand, making circular motions to about 1/8" thickness.
Bake for 18 - 20 minutes.

Ingredients

 ¾ cup Avocado Meat
 ½ cup Grated Parmesan Cheese
 1 tsp Lemon Juice
 ½ tsp Italian Seasoning
 ½ tsp Garlic Powder

Directions

1

Combine all Ingredients.
Divide into 4 - 6 portions and drop onto parchment paper.
Take a 6" X 6" piece of parchment and press each one flat with your hand, making circular motions to about 1/8" thickness.
Bake for 18 - 20 minutes.

Avocado Shells

Breakfast! They’re flexible enough to wrap around the eggs and tomatoes. Add bacon? Chicken?

admin

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